- pastry for a double-crust 9-inch pie
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground thyme
- 1/2 cup chicken broth
- 3/4 cup light cream or 3/4 cup heavy cream
- 2 cups cubed cooked chicken
- 1 (10 ounce) packages frozen peas and carrots, cooked and drained ( I have started using about 1/2 a package)
- Heat oven to 425 degrees.
- Prepare pastry, cut top into lattice strips.
- (I use just a regular pie top with slits cut in it. It's quicker).
- Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
- Cook, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in chicken broth and cream.
- Heat to boiling, stirring constantly.
- Boil and stir for one minute.
- Stir in chicken and vegetables.
- Pour into pastry lined pie pan.
- Cover with lattice top.
- Cover edge with 2-3 inch strips of foil to prevent excessive browning.
- Remove foil for the last 15 minutes of baking.
- Bake for 35 to 40 or until crust is brown.
- 3 1/2 cups unbleached all-purpose flour
- 1/2 cup unbleached all-purpose flour, for dusting
- 4 extra large eggs
- 1/2 teaspoon olive oil
- Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
- Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
- Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
- Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
- Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.
- 1/3 cup lime juice
- 1/3 cup water
- 1/4 cup orange juice
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/4 teaspoon ginger
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 1/2 cups pineapple, cubed
- 2 mangoes, peeled and cubed
- 1/2 cup blueberries
- 2 kiwi fruits, peeled and cubed
- In a saucepan over medium heat combine first six ingredients (lime juice - ginger) and bring to a boil. Cook 5 minutes until syrup is reduced to about 1/2 cup, whisking constantly. Remove from heat; cool. Stir in lime and orange zest.
- In a large bowl combine the fruit (pineapple - kiwi).
- Pour syrup over fruit and toss.
- Cover and chill for at least 1 hour.
- 3 cups rolled oats
- 1 cup chopped nuts
- 1 cup raisins or 1 cup other dried fruits
- 1 cup raw sunflower seeds
- 1 (175 g) packages semi-sweet chocolate chips
- 1 (14 ounce) cans sweetened condensed milk
- 1/2 cup butter, melted
- Pre-heat oven to 325° and line a 15x10-inch.
- pan (or 13x9 if you want them thicker) with foil, greased.
- In a large mixing bowl, combine oats, nuts, raisins, sunflower seeds, chips condensd milk& butter, mix well.
- Press into pan evenly.
- Bake 25-30 minute or until golden brown.
- Cool slightly.
- Remove from pan & peel off foil.
- Cut into bars.
- Store loosely covered at room temperature.
- Makes 36 bars depending how you cut them.
- 1/4 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 1/2 tablespoons finely grated lemons, zest of
- 1 teaspoon finely chopped fresh rosemary
- 3/4 cup olive oil
- 3 medium red bell peppers
- 2 lbs new potatoes, sliced ¼ inch thick
- 1 tablespoon olive oil
- 3/4 lb fresh mushrooms, thinly sliced ( cremini or chanterelle are delicious)
- 3 lbs skinless salmon fillets
- 1 tablespoon fresh thyme
- 1 teaspoon fennel seed
- 1/2 teaspoon celery seed
- 1 lb baby arugula, tough stems trimmed
- 3/4 lb fresh fennel bulb, trimmed,cored and very thinly sliced crosswise
- 12 -16 fresh cilantro stems
- Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
- Whisk in the olive oil and season with salt and pepper.
- Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
- Transfer to a paper bag and let steam for 15 minutes.
- Scrape off the blackened skins and discard the stems, ribs and seeds.
- Cut the peppers into 1/3-inch-thick strips.
- Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
- Remove from the heat and let sit in the water until tender, about 18 minutes.
- Drain and transfer to a plate.
- Heat the olive oil in a medium skillet.
- Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
- Season with salt and pepper and transfer to a bowl.
- Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
- Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
- Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
- Remove the salmon from the oven and preheat the broiler.
- Broil for about 1 minute, or until the top is browned.
- Break the salmon into large chunks.
- In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
- Add 3/4s of the vinaigrette and toss.
- Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
- Drizzle the fish with the remaining vinaigrette and serve.
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